Catering Line Cook

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we are growing to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported.

GENERAL SUMMARY   

Under the direction of our Culinary Area Manager, and as a member of our culinary team, this position has responsibilities preparing, cooking, and presenting food for our catering operations.  This role may also take on additional duties in our restaurant (open to the public).  Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. This is a great opportunity for a talented candidate to take the next step in their career, gain invaluable experience as a teacher and mentor, and be a part of an amazing organization.   

Key Responsibilities:

• Prepare and cook all menu items according to standardized recipes and food safety guidelines
• Stage, portion, and organize all necessary components for catering events and deliveries
• Assist with loading, transport, setup, service, and cleanup of all events
• Maintain cleanliness and sanitation of workstations, equipment, and vehicles
• Lead catering jobs from execution through final cleanup and storage of equipment
• Guide, teach, and support volunteers, culinary students, residents, and other team members
• Consistently reproduce menu items with accuracy, quality, and timeliness
• Engage with guests and clients, providing exceptional customer service
• Ensure all guest and client needs are met at events or deliveries
• Submit event reports and photos of completed setups with BEO to the Culinary Area Manager
• Note any issues, improvements, or concerns from each event to support continuous improvement
• Assist with shelter kitchen production during slow catering periods under direction of program chefs
• Perform additional duties as assigned by the Culinary Area Manager, Program chefs, or Director of Hospitality

• Minimum 2 years of culinary or catering experience preferred
• Strong leadership, communication, and organizational skills 
• Ability to follow recipes and execute food production consistently and efficiently 
• Positive, team-oriented attitude with a strong work ethic
• Reliable transportation.
• Valid driver's license with a clean driving record 
• Must have maintained a valid driver's license for at least the past five consecutive years· 
• Must be eligible for coverage under the organization's vehicle insurance policy (minimal or no driving infractions)· 
• Ability to handle confidential information with discretion and professionalism 
• Must be able to manage mental and visual demands of a fast-paced kitchen and event workflow 
• Physical demands include frequent standing, bending, squatting, reaching with arms and hands, and consistent movement throughout the shift
• Must be able to lift and move up to 50 pounds
• Must be willing to work in various outdoor weather conditions as part of event setup or delivery  
• Flexible schedule availability, including occasional nights, weekends, holidays, and non-standard hours based on business needs